Ingredients
4 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
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1/2 cups honey, for the sauce
2 tablespoons ground chipotle chile, for the sauce
2 tablespoons rice vinegar, for the sauce
1 tablespoon ginger, finely chopped, for the sauce
2 tablespoons soy sauce, for the sauce
2 tablespoons cornstarch, for the sauce
1/4 cups water, for the sauce
1/4 cups lime juice, for the sauce
2 tablespoons Sriracha sauce, for the sauce
2 tablespoons butter
4 salmon fillet, 150 g each approximately
salt and pepper
1/2 cups cherry tomato, of various colors, halved
3/4 cups bell pepper, of various colors, julienned
1 bunch asparagus, in small pieces
1 1/2 tablespoons butter
2 packages Eva® beet noodles
1 lemon, in wedges, for garnish
6.26 onzas honey, for the sauce
1.01 onzas líquidas ground chipotle chile, for the sauce
1.01 onzas líquidas rice vinegar, for the sauce
0.22 onzas ginger, finely chopped, for the sauce
1.01 onzas líquidas soy sauce, for the sauce
0.57 onzas cornstarch, for the sauce
2.11 onzas líquidas water, for the sauce
2.11 onzas líquidas lime juice, for the sauce
1.01 onzas líquidas Sriracha sauce, for the sauce
0.95 onzas butter
4 salmon fillet, 150 g each approximately
0 salt and pepper
4.1 onzas cherry tomato, of various colors, halved
4.17 onzas bell pepper, of various colors, julienned
1 bunch asparagus, in small pieces
0.71 onzas butter
2 packages Eva® beet noodles
1 lemon, in wedges, for garnish
0.5 cups honey, for the sauce
2 tablespoons ground chipotle chile, for the sauce
2 tablespoons rice vinegar, for the sauce
1 tablespoon ginger, finely chopped, for the sauce
2 tablespoons soy sauce, for the sauce
2 tablespoons cornstarch, for the sauce
0.25 cups water, for the sauce
0.25 cups lime juice, for the sauce
2 tablespoons Sriracha sauce, for the sauce
2 tablespoons butter
4 salmon fillet, 150 g each approximately
0 salt and pepper
0.5 cups cherry tomato, of various colors, halved
0.75 cups bell pepper, of various colors, julienned
1 bunch asparagus, in small pieces
1.5 tablespoons butter
2 packages Eva® beet noodles
1 lemon, in wedges, for garnish
177.5 gramos honey, for the sauce
3 centilitros ground chipotle chile, for the sauce
3 centilitros rice vinegar, for the sauce
6.15 gramos ginger, finely chopped, for the sauce
3 centilitros soy sauce, for the sauce
16.2 gramos cornstarch, for the sauce
6.25 centilitros water, for the sauce
6.25 centilitros lime juice, for the sauce
3 centilitros Sriracha sauce, for the sauce
27 gramos butter
4 salmon fillet, 150 g each approximately
0 salt and pepper
116.25 gramos cherry tomato, of various colors, halved
118.13 gramos bell pepper, of various colors, julienned
1 bunch asparagus, in small pieces
20.25 gramos butter
2 packages Eva® beet noodles
1 lemon, in wedges, for garnish